1 1/4 cup icing sugar
10 Tablespoons unsalted butter (room temperature)
pinch of salt
1 1/2 cups flour (can use rice flour)
1/2 cup finely grated unsweetened coconut
1 large egg
1 vanilla bean
Whisk flour and coconut together in a bowl. In a larger bowl, cream together butter and 1/2 cup of icing sugar and the seeds from the vanilla bean. Mix in the egg until incorporated and then mix in the flour mixture until well combined. Chill dough for one hour.
Using a small cookie dough/ice cream scoop, form balls of dough and place them on parchment-lined cookie sheets. Place in fridge for 15 minutes and preheat oven to 325 degree Fahrenheit.
Bake cookies until bottoms are golden, about 18-20 minutes. Cool on tray for 10 minutes and then toss in remaining icing sugar. Re-toss until coated and icing sugar is no longer melting into the cookies. Cool completely before storing in a sealed container.
Makes 20-24 cookies.
Wishing you all a very happy holiday season.